Swiss chard quiche with lardon and Lancashire

By • October 12, 2013 0 Comments

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Swiss chard quiche with lardon and Lancashire


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Serves 1 quiche

  • 1 pie crust
  • 1 tablespoon canola oil
  • 1 tablespoon butter
  • 1/2 onion, sliced
  • 4 branches of swiss chards
  • 2 cloves of garlic, thinly sliced
  • 2 tablespoons white wine
  • 1 cup lardon (thick bacon bits)
  • 2 eggs
  • 1/2 cup milk (low-fat is fine)
  • 1/2 cup 15% cream
  • salt and pepper
  • 3/4 Lancashire or Monterrey Jack cheese
  1. Cut the swiss chard: separate the leaves and the stems. Heat the canola oil and butter in a large skillet. Add the onion and the stems. Cook on medium heat until swiss chard is tender.
  2. Add the garlic, the leaves, and the white wine. Cook for 5 minutes until liquid has evaporated. Drain the mixture if needed.
  3. Press the dough into a pie dish (9 po).Spread the swiss chard and onions on the dough and toss lardon on top.
  4. In a bowl, whisk together cream, milk, eggs and season with salt and pepper. Pour the mixture over the swiss chard and bacon.
  5. Sprinkle the grated cheese on top and bake on 350F for 30-35 minutes or until mixture is firm and cheese is golden. Serve warm or cold with a salad.

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